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Text Chapter 123 Authentic West Lake Vinegar Fish (2)

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    Thanks to Jian Jian Simple, Shi Ri Hen, dzd661645, Dream Choice Aotu Man, Hezhou 1218, Fang Juele and several fishermen for their rewards and encouragement!

    The collection has not exceeded 10,000 yuan yet. If you don¡¯t have a collection, please collect it!  There are not many recommendation votes. Fishermen who have recommendation votes can help cast their recommendation votes!  []

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    Of the four dishes, Xiao Yalin¡¯s Longjing shrimps were the first to be served.

    Longjing Shrimp is a famous Qiantang dish with the most Qiantang characteristics.  Fresh green Longjing green tea and fresh West Lake live shrimps are prepared together.  The tender and white shrimp meat is permeated with the unique tea aroma of Longjing green tea. The flavor of tea and the umami taste of shrimp are perfectly blended together, making it sweet and delicious, which is unforgettable.

    Speaking of which, this Longjing shrimp has a great background.  It is said that Qianlong made many private visits to the south of the Yangtze River. Once he drank new Longjing tea at a tea farmer's house in Qiantang. He felt that the tea was fragrant and delicious, so he secretly took some tea leaves back.  When I was dining in a restaurant in Qiantang City, I asked the waiter to make tea with this tea.

    The clerk in the store was very clever. He saw a corner of Qianlong's dragon robe hidden inside and immediately told the store owner.  The shopkeeper was cooking shrimps, and in panic, he threw the tea leaves in the waiter's hand into the pot, mistaking them for green onions.  But he didn't expect that by a strange combination of circumstances, the tea-leaf shrimps were produced with a bright color and unique flavor.  Qianlong ate and said good things.

    The process of making Longjing Shrimp is not very complicated, but it is not that easy to make this dish unique.

    ¡°Old man Man, come on, you have a taste first!¡± Yu Puze said.

    Man Chengde did not give in. He took a sip of water, rinsed his mouth, and took the lead in picking up a piece of shrimp with his chopsticks.  Although the shrimp was not very big, Man Chengde did not put it directly into his mouth. Instead, he took a small bite, chewed it slowly in his mouth, and tasted it carefully.  When people look at it, they have to say: professional!

    After a while, Man Chengde put down the chopsticks in his hand and spit out what was in his mouth.  In order not to affect the subsequent tasting, the taster cannot eat the dishes he tastes.  So the taster is not as good as imagined.

    Yu Puze also took a sip. After finishing it, he said to Man Chengde, "Old man Man, please tell me your opinion first."

    "It's rare, it's outstanding!" Man Chengde only said a few words, but he already expressed his admiration for this dish.

    ¡°First of all, let¡¯s talk about the selection of the ingredients. Contestant No. 17 is very careful. All the shrimps are almost the same size. It can be seen that a lot of thought has been put into the preparation of the ingredients. Secondly, the processing of the ingredients, peeling the shrimps.  The shrimp threads were also picked out very carefully. There was no residue on the shrimp threads, the shrimp shells did not leave residual color on the shrimps, and the shrimps were kept perfect. In addition, the processing of these ingredients was also very skillful. It can be seen from these aspects  This player's basic skills are extremely solid.

    Next, let¡¯s take a look at the color of the Longjing shrimps. The color of each shrimp changes to a light pink and emerald green color. It can be seen that during the stir-frying process, all the shrimps are heated very evenly.  The color has reached its most perfect state.

    Finally, let¡¯s talk about the taste. The umami flavor of shrimps and the fragrance of Longjing tea are perfectly blended. The other seasonings are also perfectly controlled, and the heat is just right.  It is indeed an excellent dish.  "

    Man Chengde was very appreciative of Xiao Yalin¡¯s Longjing Shrimp and gave it a very high evaluation.

    Yu Puze followed up by commenting on Xiao Yalin's Longjing Shrimp, "It's a rare female chef. Nowadays, not many girls at such a young age like cooking, but we can see from the cooking process that this girl loves cooking.  Love. When you watch her cooking process, you will be touched by the spirituality that pervades her! I think this girl has an extremely outstanding talent in cooking. The taste of this Longjing shrimp dish, President Man  The evaluation has been very comprehensive, and I agree with President Man¡¯s evaluation. I hope that there will be more culinary rookies like Contestant No. 17, the better.¡±

    The subsequent public judges also praised, "I am a layman when it comes to food tasting, but I use my layman's point of view to review the cooking skills of our contestants. I would like to thank contestant No. 17, who made a dish that I have tasted in my life."  The most delicious Longjing shrimp is not her, I would not have known that Longjing shrimp could be so delicious."

    Xiao Yalin stood aside with a slight smile on her face. Whenever the review experts or public judges gave their opinions, Xiao Yalin would smile and bow slightly to express her gratitude.  Xiao Yalin is not worried about the final scoring result, because the result is not the purpose of Xiao Yalin participating in cooking.  She only cares about what others think of the dishes she cooks and what areas she still needs to improve on.

    The judges were not in a hurry to announce Xiao Yalin¡¯s scores. In fact, different groups had different reference points and scoring standards.?It's not completely consistent, the reference is more to the players in the same group.

    " Xiao Yalin's Longjing Shrimp has just been evaluated, and the West Lake Vinegar Fish by the river has been prepared and put out on dishes.  After this period of training, Jiangbian put the fish into the bowl at will, and when he put the sauce on the fish, he completed the shape.  Then some chopped green vegetables were garnished around the fish and on the fish body, which turned out to be quite decent.

    ???????????????????????????? However, the shape that looks good in Jiangbian¡¯s own eyes has many flaws in the eyes of these experts.  Several experts picked up a small piece with chopsticks, put it in their mouths, and tasted it for a while.

    "Old man Yu, shall we start with you this time?" Man Chengde said.

    Yu Puze nodded and said, "Well, let me first throw some light on the topic. Let me first say that this contestant's cooking process to the formation of the dishes can only be said to be quite satisfactory. Although there are some highlights, there is nothing particularly outstanding. Comparing basic skills  It is solid and there is no fault in the whole cooking process. If we only focus on this place, contestant No. 8 really has nothing to compete with other excellent contestants.

    But no matter how beautifully you make the dishes and how wonderful the cooking process is, they are ultimately food for human consumption.  Therefore, when we evaluate the quality of a dish, it ultimately depends on its color and aroma.

    Contestant No. 8¡¯s West Lake Vinegar Fish is delicious in color and I believe everyone has smelled it. The fish is fragrant and the taste is simply amazing.  When I get a taste of this, looking back, I can tolerate any shortcomings of this player in the front, such as knife skills and styling, and can be ignored.

    I think West Lake Fish in Vinegar is the most representative of Qiantang¡¯s famous dishes.  It has both beautiful legends and local representation.  And the most admirable thing is that the ingredients used in this dish are not expensive fish, but ordinary grass carp.  It can be said that true knowledge can be seen in the ordinary!  Such ordinary ingredients have become a famous Qiantang dish.  It is simply an example of turning decay into magic.

    Contestant No. 8 also has a pair of skillful hands that turn decay into magic. The West Lake Vinegar Fish he made made me understand that if this famous Qiantang dish wants to truly flourish, it must continue to develop and innovate.

    I think that whether it is Qiantang¡¯s famous dishes or the countless famous dishes in our country, their flavors are not static, but require constant innovation and development.  Only when different chefs make famous dishes with different styles can we promote the development of our traditional cooking skills!  "

    As the president of the Culinary Arts Association, Yu Puze was very impressed when he talked about Qiantang's famous dishes. With the help of all walks of life, the Culinary Arts Association spent a long time sorting out Qiantang's famous dishes and formulated a  Standard recipes and cooking methods have greatly promoted the development of Qiantang's famous dishes.

    However, the new problem is that the popularization of Qiantang's famous dishes has caused some of the unique flavors of Qiantang's famous dishes to be gradually lost during the promotion process. This is very sad for the culinary industry.

    But Jiangbian¡¯s works made Yu Puze see a new direction.  For the promotion of traditional famous dishes, we do not just go back to the past, but also continue to study on the original basis to create more unique flavors.

    Man Chengde smiled all over his face, "President Yu is right! But let's comment on this dish first. President Yu also said just now that if you look at the shape alone, this West Lake vinegar fish can only be regarded as average.  , among the contestants in the finals, it should be weak. But the flaws are not concealed. The taste of this dish allows us to completely ignore the flaws of the shape. However, although the shape is not outstanding, the cooking of this dish is quite good.  You can tell from the sauce color.

    We know that the coloring of this dish is mainly accomplished through the caramelization of the sweet and sour food, which requires very fine control of the caramelization process.  If the coking is not done enough, the color will be too light.  If it is charred, the color will become darker. In addition, it will increase the bitterness of charring, seriously affecting the flavor of the fish.  The West Lake vinegar fish we are seeing now has a light red color and a clear sauce.

    Of course the best thing is the taste of this dish.  I tasted it carefully, and I seemed to taste the natural flavor in this dish.  Although this fish is an ordinary grass carp, this grass carp is not as simple as it looks. Our contestants must have used extremely high-quality wild fish.  Moreover, the seemingly ordinary vegetables and other ingredients used here are different from what we usually see in the market. These vegetables are fresh, tender, sweet and delicious.  It seems that vegetables are carefully obtained directly from the countryside without the use of chemical fertilizers and pesticides.

    It is said that this contestant has a very good fish soup secret recipe. I originally thought he would use it in the West Lake Vinegar Fish, but I didn¡¯t expect that he didn¡¯t use it.  This is beyond my expectation.  But what surprised me even more was that he was able to make this West Lake vinegar fish so delicious even without using any secret recipe.  "

      Next, after all the judges tasted it, everyone was amazed by this West Lake vinegar fish.

    "Hello, may I ask if our contestants can taste the dishes cooked by other contestants?" At this time, Xiao Yalin, who had been standing aside, suddenly asked the host Man Qing.

    ? Man Qing can¡¯t answer this question and is about to ask the review experts.

    Yu Puze on the side immediately replied, "Of course, the cooking competition is originally an opportunity for people who love cooking to communicate. However, you can only taste it and have no right to score."

    Xiao Yalin smiled slightly, "That's enough!"
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